La Estrella. Café de Colombia

About This Coffee

This coffee is a Geisha variety from the Quindio region of Colombia, produced by Jairo and César López at La Estrella farm. Grown at an altitude of 1,500-1,700 meters above sea level, the coffee undergoes a natural process with 64 hours of fermentation. The cherries are hand-selected and fermented anaerobically in IBC tanks for 48 hours, then dried in tunnels for 4 days followed by 4 days in mechanical dryers. The farm, owned by the López family for 80 years, cultivates Geisha, Castillo, and Java varieties alongside avocado and plantain. The coffee features tasting notes of peach, prune, blueberry, and jasmine.

Origin

Quindío (Colombia)

Flavor Notes

Jasmine, Blueberry, Prune, Peach

Roast Level

—

Processing

Natural, Anaerobic Fermentation

Typology

Arabica

Geisha

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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